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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Optional: Soak cranberries in the orange juice to plump them while you make the dough, for a few minutes, a few hours, or overnight before starting the recipe. | 2. Mix dry ingredients together, then cut in butter until mixture resembles coarse crumbs. | 3. Stir in orange juice and cranberries. Mix lightly until dough comes together. If it seems too dry, add more orange juice, but just one spoonful at a time. Texture should be like biscuit dough. Don't overmix. | 4. Dump the dough out on an oiled or floured surface. Oil or flour your hands, pat the dough together, then divide into four balls. | 5. Place each ball on an ungreased cookie sheet (or use a little cooking spray, just on the spots where you place the dough), then smooth and flatten each one to a 6-inch round about 1 inch thick. | 6. Sprinkle rounds with sugar if desired (it makes the tops sparkly--I use demerara sugar if I have it). Using an oiled knife, cut each round into 6 wedges. | 7. Bake at 425 degrees for about 20-25 minutes, or until lightly browned. Let cool on pan for a few minutes, then use a small serrated knife to separate the scones and transfer them to a rack or cloth-lined basket. | 8. You can also make drop scones by dropping spoonfuls of dough onto a cookie sheet. (I like to use an ice cream scoop--the kind that will push the dough out. It makes them round and consistently sized.) These don't bake so long (maybe 15 minutes), so watch them closely. | 9. I have normally made these in a heavy-duty mixer (Bosch), and when I had to make them by hand, it was much more challenging to avoid over-mixing while getting enough liquid incorporated. The finished texture was quite different. I had to bake them longer because they were doughy in the middle, and then they got too brown. So perhaps if you don't have a mixer, you should pat them thinner (maybe 3/4 inch) and add a little more baking powder to help the rise. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	5	cups		2891.4	633.0269999999999	47.005	11.218
baking powder	5	teaspoons		12.19	6.371	0.0	0.0
sugar	3/4	cup		604.485	151.197	0.0	0.0
salt	1	teaspoon		-	-	-	-
butter	1 1/4	cups		1710.0	78.57	53.43	144.0
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
cranberry	1	cup	sweetened dried	50.6	13.167	0.506	0.14300000000000002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.